Sear & Simmer: One-Pan-to-One-Pot Meals

Sear & Simmer pairs the 12" fry pan with a stock pot — available in 8 Qt or 12 Qt — built around one technique: brown in the fry pan first, then move everything to the pot to simmer low and slow. Five dishes that follow that same two-step rhythm.

Beef Bourguignon

Serves 6 · About 3 hours

Ingredients: 1.3kg beef chuck (cubed), 200g bacon (diced), 2 cups red wine (Burgundy-style), 2 cups beef broth, 3 carrots (chunked), 1 onion (diced), 2 cloves garlic (minced), 2 tbsp tomato paste, 225g mushrooms (halved), 2 tbsp flour, thyme, bay leaf, oil, salt, pepper.

1. 12" fry pan: Crisp the bacon, remove, and leave the fat in the pan.
2. 12" fry pan: Sear the beef in batches until deeply browned, about 10 minutes total. Transfer to the stock pot.
3. 12" fry pan: Saute onion, carrot, and garlic in the same pan, 5 minutes. Stir in tomato paste and flour, 1 minute.
4. Stock pot: Deglaze the fry pan with wine, scraping up the browned bits, then pour into the stock pot with the beef.
5. Stock pot: Add broth, bacon, thyme, and bay leaf. Bring to a simmer, cover, and cook on low 2-2.5 hours.
6. 12" fry pan: In the last 20 minutes, saute the mushrooms separately and stir them into the pot before serving.

Chicken Cacciatore

Serves 4 · About 1 hour 10 minutes

Ingredients: 6 bone-in, skin-on chicken thighs (about 1.2kg), 1 onion (sliced), 1 bell pepper (sliced), 225g mushrooms (sliced), 3 cloves garlic (minced), 2 tbsp tomato paste, 796mL canned diced tomatoes, 3/4 cup chicken broth, 1 tsp oregano, 1 tsp basil, 1 bay leaf, oil, salt, pepper, parsley to garnish.

1. 12" fry pan: Pat the chicken dry, season with salt and pepper. Sear skin-side down 5-6 minutes until deeply browned, flip, 3-4 minutes more. Transfer directly to the stock pot.
2. 12" fry pan: Reduce heat to medium. Saute onion, bell pepper, and mushrooms in the same pan, 5-6 minutes. Add garlic, 30 seconds.
3. 12" fry pan: Stir in tomato paste, 1 minute. Add a splash of the broth and scrape up the browned bits to deglaze.
4. Stock pot: Pour the vegetable and deglazing mixture from the fry pan into the stock pot over the chicken.
5. Stock pot: Add diced tomatoes, the remaining broth, oregano, basil, and bay leaf. Bring to a simmer — the sauce will loosen further as it cooks, so start with less liquid rather than more.
6. Stock pot: Reduce heat, partially cover, and simmer 35-45 minutes until the chicken is tender and reaches 74°C (165°F). Remove the bay leaf and garnish with parsley.

Braised Short Ribs

Serves 4 · About 3 hours

Ingredients: 1.8kg bone-in short ribs, 2 carrots (chunked), 1 onion (diced), 3 cloves garlic (minced), 2 cups red wine, 2 cups beef broth, 2 tbsp tomato paste, thyme, rosemary, oil, salt, pepper.

1. 12" fry pan: Season the ribs generously, sear on all sides until deeply browned, about 10 minutes total. Transfer to the stock pot.
2. 12" fry pan: Saute onion, carrot, and garlic, 5 minutes. Stir in tomato paste, 1 minute.
3. Stock pot: Deglaze the fry pan with wine, then pour into the stock pot with the vegetables and ribs.
4. Stock pot: Add broth and herbs — enough so the liquid comes partway up the ribs, not fully submerged. Cover and simmer on low 2.5-3 hours, until the meat pulls from the bone easily.

Classic Beef Stew

Serves 6 · About 2.5 hours

Ingredients: 900g beef stew meat (cubed), 4 carrots (chunked), 4 potatoes (chunked), 1 onion (diced), 3 cloves garlic (minced), 4 cups beef broth, 2 tbsp tomato paste, 2 tbsp flour, thyme, bay leaf, oil, salt, pepper.

1. 12" fry pan: Sear the beef in batches until browned, about 8 minutes. Transfer to the stock pot.
2. 12" fry pan: Saute onion and garlic, 3 minutes. Stir in flour and tomato paste, 1 minute.
3. Stock pot: Deglaze the fry pan with a splash of broth, pour into the stock pot along with the remaining broth, thyme, and bay leaf.
4. Stock pot: Bring to a simmer, cover, and cook on low 1.5 hours. Add carrots and potatoes, simmer 45 minutes more until the vegetables are tender.

Chicken Noodle Soup

Serves 6 · About 1 hour

Ingredients: 1.3kg bone-in chicken thighs, 3 carrots (sliced), 3 celery stalks (sliced), 1 onion (diced), 2 cloves garlic (minced), 8 cups chicken broth, 200g egg noodles, oil, thyme, bay leaf, salt, pepper.

1. 12" fry pan: Heat oil, sear the chicken thighs skin-side down until browned, about 5-6 minutes per side. Transfer to the stock pot.
2. 12" fry pan: Saute onion, garlic, carrots, and celery in the same pan until softened, about 5 minutes.
3. Stock pot: Add the sauteed vegetables to the chicken. Deglaze the fry pan with a splash of the broth, pour it in, then add the remaining broth, thyme, and bay leaf.
4. Stock pot: Bring to a boil, then simmer about 45 minutes, until the chicken is tender and reaches 74°C (165°F) at the thickest part, away from bone.
5. Stock pot: Remove the chicken, shred the meat, discard bones and skin, and return the meat to the pot.
6. Stock pot: Add noodles, simmer 8-10 minutes until tender.

Get the set: Shop the 12" Fry Pan on its own, or pair it with the 8 Qt Stock Pot or the 12 Qt Stock Pot. Not sure which pot size fits your kitchen? Our Stock Pot Size Guide and Fry Pan Size Guide break down all the sizes.

Download the Free Recipe eBook

All five recipes above, laid out with full ingredient lists, nutrition info, and step-by-step instructions in one printable PDF.

📥 Download — English | 📥 Télécharger — Français

Specs and prices are current as of publish and may change. Check the product page before you buy.

The Elmly Family